Hayashi Yuki | College Of Agriculture Ibaraki University
スポンサーリンク
概要
関連著者
-
Hayashi Yuki
College Of Agriculture Ibaraki University
-
MIYAGUCHI Yuji
College of Agriculture, Ibaraki University
-
Miyaguchi Y
College Of Agriculture Ibaraki University
-
Miyaguchi Yuji
College Of Agriculture Ibaraki University
-
NAGAYAMA Kiyomi
College of Agriculture, Ibaraki University
-
Nagayama Kiyomi
College Of Agriculture Ibaraki University
著作論文
- Improvement of the gelling properties of meat emulsion gel by the addition of porcine sarcoplasmic proteins
- Improvement of the emulsifying properties of porcine sarcoplasmic proteins with a low-molecular weight surfactant by the two-step emulsification method